Veggie Recipes

You know, I typically call myself a carnivore. I love meat, it's delish. However, I just made something I must share. To put it simply, when I start giggling because something tickles my taste buds so, I must share The snow peas, zucchini and beets were fresh from the garden, which I'm sure helped a lot!

What you'll need:
1/2 lb. snow peas, preferably with peas ~1/8 - 3/16th inch diameter, though the bigger ones are good, too. Any smaller, and you won't get to experience the greatness.
2 Tbsp. extra virgin olive oil
1 Tbsp minced garlic
2 Tbsp red wine vinegar (keep the two tablespoons separate)
1 small beet, skinned and thinly sliced
1 small #ake mushroom, sliced into 1/4 in. slices
1 oyster mushroom, sliced into 1/4 in. slices
white pepper
2 tsp. red wine

Start by heating the oil and garlic until sizzling
Add the snow peas and first tablespoon of vinegar, sprinkling the vinegar
Toss in the beet
Gently sprinkle on the pepper
Saute for about 3 to 5 minutes on medium heat, stirring constantly
Add the red wine
Wait about 30 seconds, again, stirring
Turn the heat to high, stir for another 15 seconds or so, and add the mushrooms.
Saute until the edges of the snow peas start to turn brown, stirring constantly
Sprinkle on the last of the vinegar

The snow peas, at first, taste really bland, until you bite into the actual peas -- then the flavor explodes in your mouth and you can taste the intricacies of everything that was added! The mushrooms suck in a ton of flavor, so if you like tart things like I do, they're amazing!

Hope you like it as much as I do! (I'm eating it as I write this )

Thanks for your detailed steps in making the dish,i will have a try in your recipe.